Beef Dumpling Stew

Method

1. 1

   Preheat the oven to 180C/350F/Gas 4.

2. 2

   For 750 g of beef stew, heat the oil and 25 g of butter in an ovenproof casserole and fry the beef until browned on all sides.

3. 3

   Sprinkle over the flour and cook for a further 2-3 minutes.

4. 4

   Add 2 garlics and all the vegetables and fry for 1-2 minutes.

5. 5

   Stir in the wine, stock and herbs, then add the Worcestershire sauce and balsamic vinegar, to taste. Season with salt and freshly ground black pepper.

6. 6

   Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.

7. 7

   For the dumplings, sift the flour, 1 tsp of baking powder and salt into a bowl. Add 60 g of suet and enough Splash water to form a thick dough.

8. 8

   With floured hands, roll spoonfuls of the dough into small balls.

9. 9

   After two hours, remove the lid from the stew and place the balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.)

10. 10

    To serve, place a spoonful of mashed potato onto each of four serving plates and top with the stew and dumplings. Sprinkle with chopped 3 tblsp chopped parsley.